Golden Beet Soup

Golden Beet Soup

Golden beets are the star of this light and flavorful spring soup.

Golden Beet Soup
Serves 6
Golden beets are the star of this light and flavorful spring soup.
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  1. 3 tablespoons unsalted butter
  2. 2 pounds golden beets, peeled
  3. 1 cup chopped onion
  4. 1 tablespoon fresh thyme leaves
  5. ¼ cup all-purpose flour
  6. 2 (32-ounce) containers vegetable broth
  7. 2 tablespoons red wine vinegar
  8. 1 teaspoon kosher salt, divided
  9. ½ teaspoon ground black pepper, divided
  10. Garnish: fresh thyme
  1. In a large Dutch oven, melt butter over medium heat. Add beets, onion, and thyme; cook until onion is soft, stirring frequently, about 8 minutes. Add flour; cook, stirring constantly, for 2 minutes. Stir in vegetable 
broth; bring to a boil over medium-high heat. Reduce heat, and simmer until beets are very soft, 35 to 
40 minutes.
  2. In the container of a blender, add soup, in batches, if necessary, and process until smooth. Strain through fine-mesh strainer for smoothest texture, if desired. Return soup to Dutch oven, and heat over medium-low heat. Stir in vinegar, salt, and pepper. Garnish with fresh thyme, if desired.
Louisiana Cookin


    • Thanks for pointing that out! We updated the recipe to call for peeled beets. You can chop them if you wish, but they will cook properly whole. Also, if you have an immersion blender, that might be preferable to using a regular blender when pureeing the soup.


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